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Tuesday, July 14, 2009

Maldivian Smoked Tuna

In Maldives, smoked it a store cupboard staple in almost all homes . It’s made by poaching the fish in boiling water for about 10 minutes , traditionally over an open fire stove. Then it is taken out and left to dry over the fire stove on a rack just over the stove , known as a dhumashi, thus giving it its distinctive smokey flavour. Some people dry them out in the hot sun, but they get too dried up and are known as dried tuna .

To make your own smoked tuna you need :1 whole tuna or a tuna fillet , cleaned and skinned. 2 tbsp Salt Water

1.Heat about 1 ½ litres of water with 2 tbsp water. Bring to a simmer , cook over low heat. 2.Carefully add your fish fillet(s) , and let it simmer . 3.Skim the scum that forms on top with a ladle.4.Cook for about 5- 10 minutes , until opaque . Switch off and remove the fish. 5.Place on a wire rack in your oven and cook at about 180 degree Celsius for about 30 minutes.6.Cool and wrap tightly with a cling film or foil and store in the fridge till needed

Cleaned and prepacked tuna are available now in local shops in Maldives. They are a bit tough so soak the fillets in hot water for about 5-10 minutes , before you slice them.